peach pie ala tammy

Name: Peach Pie ala Tammy
Prep time: 15 min
Cook time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 - 10" double pie crust (i use pillbury pie crust. just roll it out and use it.); 1 can(s) (29-oz) yellow cling peaches in heavy syrup; 3 tablespoon(s) reserved peach syrup; 3 tablespoon(s) cornstarch; 1 cup(s) sugar, divided; 3 - eggs; 1/3 cup(s) buttermilk; 1/2 cup(s) butter or margarine, melted; 1 teaspoon(s) vanilla extract; 2 tablespoon(s) butter or margarine, melted; - sugar

66 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Feb 8, 2014

While on vacation in Missouri, hubby and I stopped in at a restaurant and I order a slice of Peach Pie that they had on the menu. What I got tasted so delicious that I had to ask the chef if he would give me his recipe. I told him where I was from and that peach was my favorite fruit pie. He told me it wasn't an original recipe and wrote out a quick version of what he used. I naturally tweaked it a bit and made it my own. I use canned peaches with mine, since they're not in season all the time. And I put a glaze on mine, while he did not.

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 1 - 10" pie

Ingredients

1 - 10" double pie crust (i use pillbury pie crust. just roll it out and use it.)
1 can (29-oz) yellow cling peaches in heavy syrup
3 tablespoons reserved peach syrup
3 tablespoons cornstarch
1 cup sugar, divided
3 - eggs
1/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
2 tablespoons butter or margarine, melted
- sugar

How To Make peach pie ala tammy

Step 1

FOR CRUST: Roll out dough and prepare a 10" pie crust. Do not bake. Heat oven to 400 degrees.

Step 2

FOR FILLING: Drain peaches, reserving 3 tablespoons syrup. Set aside. Cut peaches into small pieces. Place in large bowl. Combine cornstarch and 2 to 3 tablespoons sugar. Add 3 tablespoons reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well.
Step 3

Stir in 1/2 cup melted butter and vanilla. Pour over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water.
Step 4

Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape.
Step 5

FOR GLAZE: Brush with 2 tablespoons melted butter. Sprinkle with sugar. Bake at 400 degrees for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftover pie.
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